Special Equipment

2 large disposable foil pans

instant-read thermometer

Instructions

01

Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Combine the mustard, shallots, garlic, and thyme. Set aside 60 milliliters of the mustard mixture for the jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.

02

Prepare the grill for indirect cooking over medium heat (180° to 190°C).

03

Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the bones in the pan and set the roast on top of the bones, fat side facing up. Position the pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 48ºC for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1¼ hours. Keep the grill’s temperature between 180° to 190°C. If using a charoal grill, replenish the charcoal as needed to maintain a steady temperature between 180° to 190°C, adding 8 to 10 unlit briquettes after 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

04

Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil, and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time).

05

Transfer the roast to a cutting board. Remove the bones from the pan and discard. Pour off and discard the clear fat, leaving the browned bits in the pan. Return the pan to the grill over direct heat. Cook until the contents sizzle. Add the broth and the reserved mustard mixture. Holding the pan with an insulated barbecue mitt and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue cooking until the mixture is hot. Remove from the grill and season with salt and pepper.

06

Cut the roast into 12-millimeter slices. Serve warm with the sauce.

Ingredients

Instructions

the Ingredients

1
boneless prime rib roast, about 2.5 kg, trimmed of excess fat

Kosher salt

Freshly ground black pepper

60 grams
Dijon mustard

60 grams
finely chopped shallots

6
garlic cloves, minced or pushed through a press

2 teaspoons
finely chopped fresh thyme leaves

910 grams
meaty beef bones

360 milliliters
low-sodium beef broth

Special Equipment

2 large disposable foil pans

instant-read thermometer

Instructions

01

Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Combine the mustard, shallots, garlic, and thyme. Set aside 60 milliliters of the mustard mixture for the jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.

02

Prepare the grill for indirect cooking over medium heat (180° to 190°C).

03

Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the bones in the pan and set the roast on top of the bones, fat side facing up. Position the pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 48ºC for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1¼ hours. Keep the grill’s temperature between 180° to 190°C. If using a charoal grill, replenish the charcoal as needed to maintain a steady temperature between 180° to 190°C, adding 8 to 10 unlit briquettes after 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

04

Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil, and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time).

05

Transfer the roast to a cutting board. Remove the bones from the pan and discard. Pour off and discard the clear fat, leaving the browned bits in the pan. Return the pan to the grill over direct heat. Cook until the contents sizzle. Add the broth and the reserved mustard mixture. Holding the pan with an insulated barbecue mitt and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue cooking until the mixture is hot. Remove from the grill and season with salt and pepper.